breast enhancement

Well...if you've read this blog before...you've most likely come across a sun dried tomato pesto that I obviously love, cause I pretty much put it on or in anything. Today's recipe is NO different. I suddenly found myself ravenous this afternoon...and had to go with what I had on hand...and I try to ALWAYS have some pesto in my fridge. I also found some chicken breast and ricotta cheese in the fridge and panko crumbs in the pantry...so stuffed chicken breast it was.

Now stuffed chicken breast is, again, a technique more than a recipe. Once you get the ins and outs of stuffing a breast and cooking it properly...you can really put whatever you like in it. I also tend to think of this dish as ravioli in terms of ingredients. In my opinion, you don't want too many ingredients in the filling. I prefer simple bold flavors that both stand on their own and work well with others. I whole heartedly believe that less is more in this case...so I went simply with a pesto ricotta mixture. The flavor was driven by the pesto...punchy and rich...and the ricotta cheese created a velvety texture that allowed the flavors to meld with the chicken breast. It was really successful and a half hour door to door.

Stuffed Chicken Breast

4 boneless skinless chicken breasts

1/2 C sun dried tomato pesto

1/4 C ricotta cheese

1 C flour

2 eggs beaten with a splash of water

1 C panko bread crumbs

2 tbsp olive oil

1 tbsp of butter

salt and pepper

Directions

Preheat oven to 350 F.

A lot of stuffed chicken recipes will call for you to beat the hell out of the chicken breast until it's a 1/4" thick then stuff and roll. I don't find that to be particularly all that good a method...unless you're really going for that splayed "coin" look on the dish. I find that if you carefully butterfly the breast and then seal with a toothpick or two...you'll get juicier results and the chicken breast will look like a chicken breast. That being said...butterfly the chicken breasts.

Combine the pesto and ricotta cheese. Salt and pepper to taste.

Take a heaping spoonful of filling and spread on one side of the butterflied chicken breast. Be sure to leave a bit of a border so the chicken will seal when cooked. Close the breast around the filling and secure with a toothpick if necessary.

Set up a breading station...flour, egg wash, and panko in separate containers large enough to hold a breast of chicken. Season each sealed breast on both sides with salt and pepper. Dredge in flour, shake of excess then dredge in egg wash. Drain off excess and roll in panko crumbs. Remove to a cooling rack or plate and allow to sit for 10 minutes in the fridge. This will make for a nice crunchy exterior that doesn't fall off.

Heat olive oil and butter in an oven proof skillet over medium high heat. Once the pan is HOT...you want a good sear...place the chicken breast in pan and DON'T TOUCH. Allow breast to cook for 2-3 minutes enough to get the panko fried and golden brown. Then, and only then, do you touch the chicken to flip it. Allow to cook for another 3 minutes or so and then remove to the oven. Crunchy outside...juicy inside...sear then roast !

Roast for 7-8 minutes until chicken is cooked through...an internal temp of 165 F. Remove from the oven and allow to rest for 5 minutes. Plate and serve.

I ate my chicken breast with a touch of a gruyere bechamel sauce which I thought went really well. I must say it was quite the satiating lunch to quell my ravenous appetite and had a touch of decadence to make it feel like a real meal. It was a nice break from work just as writing this blog has turned into a lovely procrastination from returning to such work. And now...of course...that I'm done with said blogging...I must return to said work which always, in the end, gets the last laugh. Oh well...I can see dinner on the horizon.

Mangia et statti zitto...

cheers...

dunkin